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Gallery Colcannon Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 1/2 pounds russet potatoes 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups) 1 leek, pale-green and white parts only, cut into 1/2-inch dice 1 cup milk 4 tablespoons unsalted butter 1/4 teaspoon freshly grated nutmeg Coarse salt

Cook’s Notes Dish can be assembled up to two hours ahead and browned just before serving.

Gallery Colcannon

Recipe Summary Servings: 4

Colcannon

Colcannon

Colcannon

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 pounds russet potatoes 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups) 1 leek, pale-green and white parts only, cut into 1/2-inch dice 1 cup milk 4 tablespoons unsalted butter 1/4 teaspoon freshly grated nutmeg Coarse salt

Directions

Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.

Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.

Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.

Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.

Cook’s Notes Dish can be assembled up to two hours ahead and browned just before serving.

Cook’s Notes

Dish can be assembled up to two hours ahead and browned just before serving.

Reviews (21)

 Add Rating & Review     128 Ratings   5 star values:        23    4 star values:        31    3 star values:        49    2 star values:        20    1 star values:        5

Load More Reviews

Reviews (21)

Add Rating & Review     128 Ratings   5 star values:        23    4 star values:        31    3 star values:        49    2 star values:        20    1 star values:        5

Add Rating & Review

128 Ratings 5 star values: 23 4 star values: 31 3 star values: 49 2 star values: 20 1 star values: 5

128 Ratings 5 star values: 23 4 star values: 31 3 star values: 49 2 star values: 20 1 star values: 5

128 Ratings 5 star values: 23 4 star values: 31 3 star values: 49 2 star values: 20 1 star values: 5

  • 5 star values: 23 4 star values: 31 3 star values: 49 2 star values: 20 1 star values: 5

    Martha Stewart Member     Rating: 2 stars       03/14/2014   My entire family liked this recipe! It was a great way to do a different dinner than just regular corned beef & cabbage for St. Patrick's Day. I doubled the recipe & added a bit more butter than it called for, which made it even better. I will be making this again, and again.  

Martha Stewart Member     Rating: Unrated       03/18/2013   Wonderful addition to our vegetarian St. Patrick's Day feast!  

Martha Stewart Member     Rating: Unrated       03/17/2013   I've made this recipe for St. Patrick's Day the past 4 years- it's fool proof! I never have fresh grated nutmeg around though (who does?) but I sub 1/2 tsp of pumpkin pie spice that I always have on hand, and it turns out delicious! There is never any left. Definitely worth doubling.  

Martha Stewart Member     Rating: Unrated       07/17/2010   Great simple flavors that stand out. I took my spoon and created a 'fan' in the mixture before baking. Highly recommend this for potato lovers.  

Martha Stewart Member     Rating: Unrated       03/17/2010   This was easy to make and DELICIOUS! Made it just the way the recipe called for. The perfect dish with corned beef and yummy soda bread.  

Martha Stewart Member     Rating: Unrated       03/15/2010   I made this for my family last year and they loved it. This year I am making it for a work potluck. I am confident folks will love it.  

Martha Stewart Member     Rating: Unrated       03/14/2010   Made it for St. Patricks day last year and everyone loved it. Making it again this year :) Mmmm  

Martha Stewart Member     Rating: Unrated       03/17/2009   Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.  

Martha Stewart Member     Rating: Unrated       06/05/2008   don't be afraid to make this! It looks questionable but I made it and it turned out so so good! I'ts hard for people to shy away from their regular mashed potatos but everyone loved this dish. Use heavy cream instead of milk.

    Martha Stewart Member

    Rating: 2 stars 03/14/2014

My entire family liked this recipe! It was a great way to do a different dinner than just regular corned beef & cabbage for St. Patrick’s Day. I doubled the recipe & added a bit more butter than it called for, which made it even better. I will be making this again, and again.

Rating: 2 stars

Rating: Unrated 03/18/2013

Wonderful addition to our vegetarian St. Patrick’s Day feast!

Rating: Unrated

Rating: Unrated 03/17/2013

I’ve made this recipe for St. Patrick’s Day the past 4 years- it’s fool proof! I never have fresh grated nutmeg around though (who does?) but I sub 1/2 tsp of pumpkin pie spice that I always have on hand, and it turns out delicious! There is never any left. Definitely worth doubling.

Rating: Unrated 07/17/2010

Great simple flavors that stand out. I took my spoon and created a ‘fan’ in the mixture before baking. Highly recommend this for potato lovers.

Rating: Unrated 03/17/2010

This was easy to make and DELICIOUS! Made it just the way the recipe called for. The perfect dish with corned beef and yummy soda bread.

Rating: Unrated 03/15/2010

I made this for my family last year and they loved it. This year I am making it for a work potluck. I am confident folks will love it.

Rating: Unrated 03/14/2010

Made it for St. Patricks day last year and everyone loved it. Making it again this year :) Mmmm

Rating: Unrated 03/17/2009

Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

Rating: Unrated 06/05/2008

don’t be afraid to make this! It looks questionable but I made it and it turned out so so good! I’ts hard for people to shy away from their regular mashed potatos but everyone loved this dish. Use heavy cream instead of milk.

All Reviews for Colcannon

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All Reviews for Colcannon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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